Preheat your oven to 375°F (190°C).

Grease a 9x9-inch baking dish or a cast-iron skillet to prevent sticking.

In a large bowl, whisk together the eggs, milk, and melted butter until well combined.

If using sour cream, mix it in with the wet ingredients for added moisture.

Gradually add the Jiffy Corn Muffin Mix to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix to keep the cornbread fluffy.

Gently fold in the shredded cheddar cheese, chopped jalapeños, and whole kernel corn into the batter.

If you're adding optional ingredients like green chilies, crumbled bacon, or chopped cilantro, stir them in now.

Pour the batter into your prepared baking dish or skillet. Use a spatula to smooth the top.

For extra cheesy goodness, sprinkle some cheese on top before baking.

Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (with a few crumbs).

Remove the cornbread from the oven and allow it to cool for 5-10 minutes before slicing. This makes it easier to cut and helps it firm up.

For extra flavor, brush the top with melted butter or drizzle with honey.

Serve your warm, cheesy cornbread with your favorite meals such as chili, BBQ, tacos, or soups. Top with sour cream, salsa, or avocado for a delicious twist.